Crab Chipotle Cobb Salad

• 1/4 cup plain yogurt
• 1/2 cup buttermilk
• 1 tablespoon lime juice
• 1 tablespoon finely chopped red onion, divided
• 1 tablespoon adobo sauce (from a can of chipotle chiles)
• 1/2 cup corn
• 1/4 cup fresh cilantro leaves
• 1 head butterhead or other lettuce, chopped
• 1/2 cup lump crabmeat
• 1 avocado, peeled, seeded, and chopped
• 1 plum tomato, seeded and chopped
• 2 strips cooked bacon, chopped
• 2 hard-boiled eggs, chopped

1. In a small bowl, whisk together the yogurt, buttermilk, lime juice, 1/2 tablespoon of the red onion, and adobo sauce.
2. Cover and chill.
3. In another bowl, mix the corn and cilantro with the remaining 1/2 tablespoon onion.
4. Arrange the lettuce to cover the bottom of a large salad platter.
5. Arrange the corn mixture, crab, avocado, tomato, and bacon in rows on top of the lettuce.
6. Sprinkle with the eggs and drizzle with the chipotle dressing.

plain yogurt, buttermilk, lime juice, red onion, adobo sauce, corn, fresh cilantro, butterhead, lump crabmeat, avocado, tomato, bacon, eggs

Taken from www.cookstr.com/recipes/crab-chipotle-cobb-salad (may not work)